Chef Sean Wheaton  Aussie Lamb Breast with Sage Waffles

Method

Lamb: 

1. Preheat a plancha or sauté pan and sear the lamb skin-side down to light brown. Immediately return the lamb to the refrigerator to chill before packing.  
2. Blend the oil with the sage, garlic, pepper, and salt.   
3. Lay the lamb breasts seared-side down and dust the meat sides with meat glue. Stack the breast so the meat sides are pressed against each other. 
4. Place the lamb in a sous vide bag with the oil and herb marinade. 
5. Pack the lamb at 20 mb/99 % vacuum and marinate overnight.   
6. The next day, set the circulator to 80°C. Place the lamb bag in the bath and cook for 20 minutes. 
7. Drop the circulator temperature to 64°C. Cook the lamb for an additional 18 hours. 
8. Remove the lamb bag from the bath and place it in a 6-inch hotel pan with a weighted half pan on top to press into shape. Let sit for 15 minutes at room temperature. 
9. Fill the pan with cold water and let sit for an additional 15 minutes. 
10. Pack the hotel pan with ice, keeping the weight press on the product. Transfer to the fridge to chill for 12 hours or overnight. 
11. For service, remove the lamb from the bag and cut it into 5 -ounce portions. 

Waffle:  

1. Whip the egg whites into stiff peaks.  
2. In a large bowl, mix together the egg yolks, waffle mix, chestnuts, pepper, sage, and milk.  
3. Fold the egg whites into the waffle mixture.  
4. Cook the batter in a preheated waffle maker until golden.